GRILLED VEGETABLE ANTIPASTO WITH RED ONION VINAIGRETTE

Steps:

• Trim the eggplant, zucchini and yellow squash and slice lengthwise 1/4 inch thick.
• Seed and stem the bell peppers, trim away the ribs and cut lengthwise into strips about 1 inch wide.
• Trim off the stems from the mushrooms and, using a small spoon, scrape out and discard the black gills.
• Quarter the caps. Peel and trim the red onions, then slice them into thick wedges.
• Combine all of the vegetables in a large bowl, drizzle with the olive oil, add the thyme and season with sea salt and pepper.
• Toss to coat the vegetables evenly. Let stand for 15 to 20 minutes to allow the vegetables to release some of their juices.
• Toss again just before grilling.
• Meanwhile, prepare a medium-hot fire in a grill and oil the grill rack.
• To prepare the red onion vinaigrette, grill the red onion slices.
• Chop finely, place in a small bowl and stir in the vinegar, salt and sugar.
• Add a few grindings of pepper and let stand for 10 minutes.
• Whisk in the olive oil and adjust the seasoning.
• Working in batches, place the vegetables on the grill rack and cook, turning once, until golden and tender, 2 to 3 minutes on each side.
• Transfer to a platter.
• When all of the vegetables are cooked, drizzle with the red onion vinaigrette or olive oil and serve.